Black Bean and Bell Pepper Soup
Packed with bold, southwestern-inspired flavors, this Black Bean and Bell Pepper Soup is a hearty, nutrient-rich recipe perfect for a cozy meal. Made with vibrant red and green bell peppers, protein-packed black beans, and aromatic spices like smoked paprika, cumin, and chili powder, this soup delivers on both flavor and comfort. A splash of lime juice adds a zesty finish, while an optional garnish of fresh cilantro elevates the dish with a pop of freshness. Ready in just 45 minutes, this easy, one-pot vegetarian soup is perfect for meal prepping and reheating throughout the week. Serve it with crusty bread or tortilla chips for a wholesome, satisfying dinner that’s naturally gluten-free and dairy-free.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 30 ounces canned black beans, drained and rinsed
- 4 cups vegetable broth
- 14.5 ounces canned diced tomatoes
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes, until the vegetables are tender.
Add the cumin, smoked paprika, oregano, and chili powder. Stir to coat the vegetables in the spices and cook for 1 minute until fragrant.
Add the black beans, vegetable broth, and diced tomatoes to the pot. Stir everything together and bring the soup to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld together.
Using an immersion blender, partially puree the soup to achieve your desired consistency, leaving some chunks of beans and vegetables for texture. Alternatively, transfer about half of the soup to a blender, puree, and then return it to the pot.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 7.2 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
